Melt the butter in a frypan over low heat. Add the leek and onion, then cook, stirring, for 2-3 minutes until it begins to soften. Add the celery, potato, parsley, chives and chicken stock. Increase the heat to high and bring to the boil, then reduce the heat to medium-low and simmer for 10 minutes or until the potato is very tender. Allow to cool.

Step 2

Add the smoked salmon to the cooled soup mixture, then blend, in batches if necessary, until smooth. Pass through a sieve, discarding solids, then chill in the fridge until ready to serve.

Step 3

Just before serving, stir the cream through the salmon soup and season to taste with sea salt and freshly ground black pepper. Divide the soup among shot glasses or small cups, then serve garnished with salmon roe, extra chives and freshly ground black pepper.

Salmon roe is available from fishmongers and delis.

Serves 24 as a canape.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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